Eduardo Torres Pirrera

Eduardo Torres Pirrera is a red wine made mainly from Nerello and Mascalese grapes, and from other native varieties, Nerello Cappuccio, Minella Nera and Minella Bianca. It is made by the Eduardo Torres Acosta winery and is classified as a wine from the IGT Terre Siciliana.

Eduardo Torres Acosta is a young oenologist from the Canary Islands who started out cultivating vines in Tenerife, but moved to Sicily years ago. After practising and working there as a winemaker for a while, he decided to rent several plots in the area and start his own project of unique wines. His small winery produces around 12,000 bottles per year.

Eduardo Torres Pirrera comes from a single half hectare plot located at an altitude of around 800 metres. The vines are more than 50 years old and are cultivated biodynamically. Their soils consist mainly of volcanic stones and endow the wine with a peculiar minerality. The vineyard had been abandoned for years and now Enduardo is recovering it slowly.

Eduardo Torres Pirrera is made by fermenting with native yeasts in cement tanks. The must-wine macerates with the skins for 15 days without temperature control. Lastly, the wine is refined for 16 months in an old 750 litre Slovenian oak foudres. Only a thousand bottles of this craft wine are made.

Eduardo Torres Pirrera is a biodynamic red wine that is fresh, deep and complex. The wine can be consumed as soon as it goes on the market, but may also be stored for over a decade. Perra is a slightly lighter and fresher wine than Versante Nord because the vineyard is a little higher than that of the latter.